Pour wine and stock into a larger pan and add Porcini mushrooms, roughly chopped.
Bring to the boil, and leave to reduce about a third.
Wipe mushrooms and chop.
Peel and chop shallots, brown in a little oil, then add mushrooms.
Season, and cook until liquid has evaporated.
Add stock mixture.
Cook over a low heat for another twenty minutes, then blend.
Soften butter and ricecream together with a fork, then add to soup.
Serve with a dollop of creme fraiche, croutons and snipped chives